Fermented Chili Paste

Filfil Mat’hoon/Shatta

Preparation info

  • Makes about

    24 ounces

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

Unlike most chile paste recipes, this one calls for fresh, not dried, chiles. Called shatta in some families, it is ubiquitous throughout Gaza: as an ingredient in recipes, as a condiment to accompany meats, or mixed with feta cheese or labna and eaten with flatbread for a Gaza-style breakfast. Anaheim, Aleppo, or Korean red peppers work well here.